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    Home » Salads » Fregola Pasta Recipe with Lentils

    Fregola Pasta Recipe with Lentils

    April 20, 2018 , Updated March 5, 2021 Maria 12 Comments

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    A pinterest pin entitled fregola salad with lentils.

    Fregola pasta with lentils, sun-dried tomatoes, black olives, and fresh herbs are just some of the healthy ingredients in this Italian pasta salad. Great tasting and as a bonus, the leftovers of this fregola recipe make the best-packed lunches! 

    There are 2 bowls filled with Lentil Pasta Salad.

    Today, I will be singing the praises of this humble and healthy lentil fregola salad. 

    Made with a few of my favorite ingredients (hopefully yours too) and some fresh herbs and spices, you will quickly fall in love with this salad recipe.

    Let’s take a closer look at the two main ingredients -fregola and lentils. 

    An overhead shot of the packaged fregola along with a handful of fregola on a wooden board.

    What is fregola

    Fregola also referred to as fregula or fregola sarda, is a wonderful hand-made spherical pasta originating from Sardinia. Just in case you are wondering, fregola can be found in most Italian specialty stores. It can easily be found online as well.

    What does fregola look like? 

    As you can see, fregola is tiny little beads of semolina, slightly larger in size when compared to Israeli couscous that is toasted. This process creates different color variations, from tan to dark brown; these different colors contribute to the final dish’s visual rustic appeal. As we all know, we eat with our eyes first!

    What does fregola feel like? 

    The process of roasting these little beads of semolina will create a rough surface with a great absorbability factor. As a result, it is great with sauces. Fregola’s firm texture is a welcome addition to many salads as well.

    Roasting the fregola also enhances another one of our five senses… taste!

    What does fregola taste like? 

    Given that it is pasta, fregola tastes surprisingly nutty.  This unique flavor contribution, combined with its chewy texture, makes it an ideal ingredient to use in salads. 

    A close up shot of the cooked brown lentils.

    Lentils

    There isn’t much that I can say about this wonderful legume that I haven’t already said in this post about using lentils as a meal prep solution.

    Lentils are:

    • Both accessible and affordable.
    • Easy to prepare (rinse, simmer, serve).
    • So healthy for you.
    • Delicious.

    They can also easily be incorporated into almost any dish. One of my favorites is this Italian lentil soup recipe.

    I could go on, but I think you get the picture.  If you want to know more about lentils, there are videos and cooking tutorials available on the Lentils.org website. I encourage you to check this website out as it is such a great reference for anyone that wants to learn more about lentils!

    I’ve probably talked enough about my two favorite ingredients… let’s make this healthy fregola pasta salad!

    A close up a small flowery blue bowl piled high with lentil salad. Walnuts, parsley, fresh chives and a lemon wedge surrounds the bowl.

    Instructions

    We will need two pots, one to cook the lentils and the other to cook the fregola.

    In the first pot, place about 3 cups of water and bring it to a boil. Then add 1 cup of lentils (green or brown) and simmer for approximately 20 minutes or until the lentils reach the stage where they still have a nice chew to them.

    In the other pot, bring 4 cups of salted water to a boil. Add 1 teaspoon of salt, 1 bay leaf, and 1 cup of fregola.  Reduce the heat and simmer for about 10-12 minutes (or according to package cooking time). The texture we are looking for is al dente, just like any other pasta.

    While the lentils and the fregola are simmering, we can get started on the vinaigrette.

    In a medium bowl, whisk together 4 tablespoons of extra virgin olive oil, 1½ tablespoons of balsamic vinegar, 1 teaspoon of honey, 1½ tablespoons of lemon juice, and ½ teaspoon zest. If you like a little heat, go ahead and add a few pinches of hot pepper flakes. Taste and adjust for salt and pepper.

    Once the fregola is cooked, drain and place in a large mixing bowl. Remove the bay leaf and add about 1 tablespoon of olive oil and toss together.

    A close up shot at some of the ingredients used to make the lentil pasta salad.

    Next, add ⅓ cup of chopped Italian flatleaf parsley, ¼ cup chopped fresh chives, ¼ cup finely chopped celery, ⅓ cup of sun-dried tomatoes, ¼ cup black olives. Add the vinaigrette and combine it thoroughly together. 

    The lentils will take a little longer to cook, but when they are done, add them in.

    Combine and season with salt and pepper according to personal taste. One final drizzle of olive oil or a generous squirt of lemon juice and you’re done!

    Tips

    • The addition of toasted almonds or walnuts compliments the nuttiness of the fregola. They also some great texture.
    • Serve this salad warm, at room temperature or even cold.
    • The leftovers make for great lunches!

    Easy lentil recipes we love

    • Italian Lentil Soup Recipe
    • Quick Pasta Risotto
    • Slow Cooker Lentil Stew Recipe 

    A close up of the fregola salad in a large white oval bowl.

    Recipe inspiration

    Fregola is, without a doubt, a household favorite. Its nuttiness and unique texture elevate any dish it is in.

    My family loves it in pasta salads. More often than not, we don’t even use a recipe. We start adding fresh and wholesome ingredients together and taste as we go along.

    This particular recipe was the result of my daughter and me experimenting and having fun in the kitchen.

    As a result of its versatility, you can combine it with nearly any herb and vegetable you have on hand.

    But don’t take my word for it… try it for yourself and be sure to leave a comment!

    I love to hear about your recipes that include fregola.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this Lentil Salad recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A close up of the fregola salad in a large white oval bowl.

    Fregola pasta with Lentils

    Fregola pasta with lentils, sun-dried tomatoes, black olives, and fresh herbs are just some of the healthy ingredients in this Italian pasta salad.
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: Salad/Side
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 558kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 3 cups water
    • 1 cup lentils brown or green
    • 4 cups water
    • 1 teaspoon salt
    • 1 bay leaf
    • 1 cup fregola sarda
    • ⅓ cup parsley Italian, finely chopped
    • ¼ cup chives fresh, chopped
    • ¼ cup celery finely chopped
    • ⅓ cup sundried tomatoes
    • ¼ cup black olives chopped

    Vinaigrette:

    • 4 tablespoons olive oil separated
    • 1½ tablespoons balsamic vinegar
    • 1 teaspoon honey
    • 1½ tablespoons lemon juice
    • ½ teaspoon lemon zest
    • pinch chili optional
    • salt and pepper to taste

    Topping:

    • ⅓ cup walnuts chopped, roasted
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil

    Instructions

    • In the first medium-sized saucepan, bring 3 cups of water to boil.
    • Add lentils; reduce heat and simmer for about 20 minutes or until lentils are cooked but still have a bite to them.
    • In the second medium-sized saucepan, bring 4 cups of water to a boil.
    • Add salt, bay leaf, and fregola; reduce heat and simmer for about 12 -14 minutes or until al dente.
    • In the meanwhile, prepare the vinaigrette by whisking together the ingredients.
    • Once the fregola is cooked, drain and place in a large mixing bowl. Add about 1 tablespoon of olive oil to keep the fregola from drying out. Discard bay leaf.
    • Add the chopped parsley, chives, celery, sun-dried tomatoes, and olives. Add the vinaigrette and combine it thoroughly together. 
    • By this time, the lentils should be done. Drain and combine with the salad.
    • Taste and adjust seasonings.
    • Once the salad has been plated, drizzle lemon juice and olive oil over the top. 
    • Sprinkle with toasted walnuts, if using.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    I will add 1-2 cloves of roasted garlic when I have it available.
    Total Yield is approximately 5 cups.
    1 serving = 1¼ cups

    Recipe Notes:

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 558kcal | Carbohydrates: 66g | Protein: 16g | Fat: 26g | Saturated Fat: 3g | Sodium: 771mg | Potassium: 751mg | Fiber: 8g | Sugar: 9g | Vitamin A: 670IU | Vitamin C: 16.5mg | Calcium: 70mg | Iron: 4.2mg
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    Filed Under: Salads, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Rosa Pellegrini

      May 25, 2020 at 3:38 pm

      Thank you great recipe

      Reply
      • Maria

        May 25, 2020 at 6:18 pm

        Thanks so much Rosa!

        Reply
    2. Rita

      May 24, 2020 at 8:11 pm

      Sounds wonderful! Not for the first time, though, I am not able to email the recipe. There have been others where I would have liked to email. The only means of sharing are social media sites. Can you PLEASE have your web designer add an email capability? thank you!

      Reply
      • Maria

        May 24, 2020 at 8:45 pm

        Thanks so much for your interest Rita. An email option has been added. Thanks for suggesting it.

        Reply
    3. Gabby G

      April 23, 2018 at 11:00 am

      5 stars
      What a great salad! I had never heard of fregola before, but it makes me think of Isreali couscous. I can definitely imagine this in a salad. And I love how your family does it, reminds me of cooking in France with my grandma. No recipe! lol Just adding good ingredients together and making a great nourishing dish. Beautiful!

      Reply
      • Maria

        April 23, 2018 at 11:40 am

        Thanks Gabby… so many great recipes yet to be discovered 🙂
        Yes, in fact it is very similar to Isreali Couscous. Appreciate your comment. Thanks so much for stopping by 🙂

        Reply
    4. Denise from Urb'n'Spice

      April 20, 2018 at 4:50 pm

      5 stars
      I am so pleased to come across your recipe today, Maria! My inspiration today was lentils and I was looking for something special – your recipe hits all of the points for me! I cannot wait to make this Fregola Salad with Lentils – I love every ingredient that you have used. Thanks so much for sharing!

      Reply
      • Maria

        April 20, 2018 at 5:22 pm

        My pleasure Denise! We also love lentils and all things pasta! My daughter and I had a lot of fun “playing” with different ingredients… hope you like it! Appreciate your comment, thanks 🙂

        Reply
    5. Diane

      April 20, 2018 at 2:33 pm

      Fregola! Where have you been all my life!! Salad looks fab, but I can think of many things one could do with these lovelies. Thanks for the introduction!

      Reply
      • Maria

        April 20, 2018 at 3:42 pm

        You are going to love fregola!!! Hope you get a chance to try it. Thanks for stopping by Diane ♥

        Reply
    6. Cathy

      April 20, 2018 at 2:13 pm

      5 stars
      What an interesting dish! I’m sure the sundried tomatoes add a lovely punch of flavour!

      Reply
      • Maria

        April 20, 2018 at 3:48 pm

        Thanks so much Cathy! It truly is a wonderful salad… hope you get a chance to try it! Appreciate your comment, thanks for stopping by 🙂

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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